Chef’s Soup Recipe

Sweat aromatics

In a large heavy-bottomed pot over medium heat, melt the butter with the olive oil. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add garlic and flour

Stir in the minced garlic and cook for 30–45 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux.

Add stock and aromatics

Slowly whisk in the stock to avoid lumps. Add the dried thyme, bay leaf, salt, and black pepper. Increase heat to bring the mixture to a gentle simmer.

Simmer base

Reduce heat to maintain a gentle simmer and cook uncovered for 10 minutes to allow flavors to meld and the roux to slightly thicken the broth.

Add seasonal vegetables

Add the diced seasonal vegetables to the simmering soup. If using denser vegetables (potato, squash, cauliflower), simmer for 12–15 minutes until tender. Tender quick-cooking vegetables (zucchini, peas) require 5–7 minutes. Adjust cooking time to vegetable chosen.

Add protein and greens

Stir in the cooked protein (shredded chicken, beans, or lentils) to heat through for 3–5 minutes. Add the chopped leafy greens or herbs in the last 2–3 minutes so they wilt but retain color and freshness.

Enrich and balance

If using, stir in the heavy cream or coconut milk and warm gently for 1–2 minutes without boiling. Taste and adjust seasoning with additional salt and black pepper as needed. Stir in the fresh lemon juice to brighten the flavors.

Finish and serve

Remove and discard the bay leaf. Ladle the soup into bowls, sprinkle chopped parsley, a pinch of flaky sea salt, and cracked black pepper over each serving. Serve with croutons or grilled bread on the side if desired.